Creamy Potato Sausage and White Cheddar Soup

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• 1 Tbsp olive oil
  Ingredient note

  Source: 1 Tbsp olive oil
• 13.5 oz polish kielbasa sausage, (quartered through the length then sliced)
  Ingredient note

  Source: 13.5 oz. polish kielbasa sausage, (quartered through the length then sliced)
• 1 1/3 cups chopped yellow onion
  Ingredient note

  Source: 1 1/3 cups chopped yellow onion
• 1 cup peeled and diced carrots
  Ingredient note

  Source: 1 cup peeled and diced carrots
• 1 cup diced celery
  Ingredient note

  Source: 1 cup diced celery
• 28 oz low-sodium chicken broth, (or more to thin if desired)
  Ingredient note

  Source: 2 (14 oz) cans low-sodium chicken broth, (or more to thin if desired)
• 5 cups 3/4-inch peeled and diced russet potatoes (about 2 lbs)
  Ingredient note

  Source: 5 cups 3/4-inch peeled and diced russet potatoes (about 2 lbs)
• 3 Tbsp butter
  Ingredient note

  Source: 3 Tbsp butter
• 1/4 cup all-purpose flour
  Ingredient note

  Source: 1/4 cup all-purpose flour
• 3 cups milk (I used whole)
  Ingredient note

  Source: 3 cups milk (I used whole)
• 1 1/2 cups sharp white cheddar cheese
  Ingredient note

  Source: 1 1/2 cups sharp white cheddar cheese
• As Needed Salt
  Ingredient note

  Source seasoning: Salt and freshly ground black pepper
• As Needed black pepper
  Ingredient note

  Source seasoning: Salt and freshly ground black pepper
• 3 Tbsp chopped fresh parsley
  Ingredient note

  Source: 3 Tbsp chopped fresh parsley

1. Heat olive oil in a large pot over medium-high heat. Add sausage and cook until browned, tossing occasionally, about 5 minutes.
2. Transfer sausage to a plate while leaving rendered fat in pot (there should be about 1 1/2 Tbsp).
3. Add onions, carrots and celery to pot and saute 5 minutes. Add in chicken broth and potatoes.
4. Bring to a boil then cover, reduce heat to medium-low and simmer until potatoes are tender, about 15 - 20 minutes.
5. Meanwhile melt butter in a medium saucepan over medium heat. Add in flour and cook, whisking constantly, 1 minute.
6. While whisking slowly pour in milk, then cook stirring constantly until it reaches a boil. Remove from heat.
7. Add milk mixture to soup in pot once potatoes are tender, thin with another 1 cup broth if desired. Remove from heat, stir in cheese and sausage then season with salt and pepper to taste.
8. Stir in half of the parsley then garnish each serving with remaining parsley.
9. Recipe source: inspired by Renee's Kitchen Adventures